Smoked Turkey Split Pea Soup Recipes

SMOKED TURKEY SPLIT PEA SOUP

Steps:

• Heat the oil in a large pot over medium-high heat. Cook the onion in the hot oil until translucent, about 5 minutes; stir in the garlic and cook another 30 seconds. Pour in the beef broth; add split peas, carrot, potatoes, soy sauce, basil, black pepper, parsley, red pepper flakes, sage, kosher salt, and bay leaves. Place the smoked turkey legs into the pot and pour in enough water to cover the peas by about 1 inch. Push the meaty ends of the turkey legs down into the liquid. Bring to a boil, cover, reduce heat to medium-low, and simmer until the peas have softened, about 45 minutes.
• Remove the turkey legs from the soup and set aside to cool. When cool enough to handle, strip the meat from the bones and tendons, finely chop the turkey meat, and set aside. Using a stick blender, puree the soup to your desired degree of smoothness. Stir the turkey meat back into the soup. Ladle into bowls and top each with a dollop of sour cream.

SPLIT PEA SMOKED TURKEY SOUP

Steps:

• Combine the split peas, water, smoked turkey legs, chicken broth, carrot, celery, potatoes, onion, garlic powder, oregano, and bay leaves in a slow cooker. Cover, set the cooker to High, and cook until the peas are tender and the soup is thickened, 4 to 5 hours. Discard bay leaves to serve.

PEA SOUP WITH SMOKED TURKEY WINGS

Steps:

• In a large soup pot heat oil add onions, celery, carrot, potato and saute for 5 minutes add garlic, oregano, bay leaf, salt, pepper and turkey wings. Add peas and cover with enough water to completely submerge all ingredients by a couple inches.
• Bring to a boil. Reduce heat and simmer for about 3-4 hours, until thickened be sure to stir throughout the cooking. The longer you cook it the thicker it gets.
• Optional:.
• Blend all but meat in a blender to smooth out, then shred the turkey and add to the soup.

SMOKED TURKEY AND SPLIT PEA SOUP

Steps:

• Strip turkey meat from the thigh bones and if possible cut the bones in two and set aside. Cut up the meat into large chunks about 3 inch cubes, and divide into two bowls. Boil yellow split peas into a large pot for at least an hour, use just enough water that the peas are covered and add more as you cook if needed. While peas are boiling, heat your large soup pot and coat the bottom generously with the olive oil or ghee. Brown the chicken bones and turkey bones and add the black pepper and salt. Once bones are browned, add the chopped onion, celery and carrots followed by the diced green onions and cook at medium heat till the vegetables begin to feel tender. Add the potatoes and leeks and cook covered for about 5 minutes minutes. Now add half of the smoked turkey, the thyme, and enough water and chicken stock that everything in the pot is covered, then cook covered for 15 minutes. Add the entire pot of split peas into the giant soup pot and stir carefully to mix everything in. Throw in the whole green onions that were set aside and let the entire pot simmer on low heat for 2 hours. After two hours, turn of the heat and let the pot sit for an hour to settle the flavors. Enjoy on its own or with cornbread or any bread that suits your fancy.